Spicy Lime and Pineapple Marinade

Can I make this marinade less spicy? Yes, absolutely! The spiciness in this recipe comes from the jalapeño. For a milder marinade, you can omit the jalapeño entirely, or remove the seeds and white membrane (where most of the heat resides) before dicing it.
What's the best way to get fresh pineapple juice for the marinade? You can easily extract fresh pineapple juice by mashing or processing half of a fresh pineapple, then pressing it through a strainer to collect the juice. Make sure to save as much juice as possible when slicing for rings too!
Can I use canned pineapple juice instead of fresh? While fresh pineapple is highly recommended for the best flavor and acidity, you can use unsweetened canned pineapple juice in a pinch. Adjust the amount to taste, as the intensity can vary.
How long should I marinate the chicken or pork?For optimal flavor, marinate chicken or pork for 30 minutes. Due to the acidity of the lime and pineapple, avoid marinating for much longer as it can start to break down the meat too much. Brush the marinade onto seafood. Do not marinate any seafood or the acid will breakdown the seafood to where it does not taste good.
Is it safe to use leftover marinade for basting? Yes, it is safe to use leftover marinade for basting if it has been brought to a boil for at least 5 minutes to kill any bacteria from the raw meat. Alternatively, you can set aside half of the marinade before it touches raw meat, and use that portion for basting.